RECIPES: Recipe Details

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CHUCK 'N CHEDDAR BURGER WITH GRILLED VEGGIES MIXED-IN AND SASSY BALSAMIC SAUCE

It’s the crushed Kettle New York Cheddar Potato chips with herbs and coarsely chopped grilled veggies mixed into the ground chuck that add great flavor to this burger. The sauce made with balsamic glaze, honey mustard and ketchup is slathered over the burger the final minutes of grilling then topped with sharp white cheddar cheese, which melts into the sauce. A few leftover New York Cheddar Potato chips pressed into the melted cheese adds a bit of crunch and is the final touch before covering the burger with a lightly toasted sesame seed Kaiser roll top.

Ingredients 

VEGGIES:
1/2 medium green bell pepper, chunked into 1-inch pieces
1/2 medium red bell pepper, chunked into l-inch pieces
1/2 cup chunked sweet onion (cut 1/4-inch thick)
3 medium cloves garlic-peeled and ends trimmed
1/2 tablespoon Colavita Extra Virgin Olive Oil
4 cherry tomatoes-halved
SASSY BALSAMIC SAUCE:
1/4 cup thick ketchup
1/2 tablespoon  Dijon Honey Mustard
2 tablespoons Colavita's Balsamic Glaze
PATTIES:
2 pounds of ground chuck (20% fat content)
3/4 cup fine to coarsely crushed Kettle New York Cheddar Potato Chips with Herbs
Vegetable oil to brush grill rack
1-1/4 teaspoons salt (for patties)
3/4 cup shredded sharp white cheddar cheese
6 sesame seed Kaiser rolls-split
6 large leaves Boston lettuce
18 Kettle New York Cheddar Potato Chips with Herbs

Instructions 

Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To prepare veggies, combine peppers, onion and garlic in a medium bowl. Drizzle oil over veggies; toss to coat. Transfer oiled veggies to a perforated 12 x 12 stainless steel wok basket-Barbeque Galore brand is perfect! Place wok on grill over medium-hot fire. Stirring frequently, cook veggies until they are lightly browned, about 6 minutes, adding tomatoes to wok the final 2 minutes of browning. Transfer grilled veggies to a plate and refrigerate until cool. Coarsely chop cooled veggies in a food processor; set aside until needed. To make sauce, combine ketchup, mustard and balsamic glaze in a small heat proof saucepan. Place saucepan over medium-hot fire; stir sauce until it is heated through. Set sauce aside until needed. To make patties, combine chuck, crushed chips and chopped veggies in a large bowl. Mix ingredients together, handling as little as possible. Divide meat mixture into 6 portions. Form patties about 3/4-inch thick making a a dimple in the center of each patty. Refrigerate patties 15 minutes then salt both sides of patties using a scant 1/4 teaspoon per side. Brush vegetable oil over grill rack. Place patties on rack, cover grill and cook patties over medium-hot heat until bottoms are browned-about 3 to 4 minutes. Turn patties; cook covered for 4 to 5 minutes for medium or until desired doneness. During the final minutes of grilling, slather sauce over patties and top each patty with 2 tablespoons cheese. Transfer cooked patties to a serving plate. Place rolls cut side down on grill rack and lightly toast. To assemble burgers, place a leaf of lettuce on each roll bottom, top with a patty then with a three whole chips. Cover with roll top. 6 BURGERS

Comments 

COMMENTS: A grill wok is slick to work with, especially on a charcoal grill. No need to spray the wok as the oil tossed with the veggies is enough to keep the veggies from sticking-just keep tossing and stirring.